Cook_inc. 4
Defying gravity
- Words by Lydia Itoi
- Photos by Helge Kirchberger
I can’t decide whether to envy or pity Roland Trettl. He has the most incredible and the most impossible job in chefdom. It is certainly not for the faint of heart or huge of ego. Trettl is executive chef of Restaurant Ikarus, located in a private aviation terminal called Hangar 7 at the Salzburg airport. Every month, Ikarus presents a menu by a different international guest chef. Call him the David Letterman of the culinary world. Nobody else hosts more A-listers, and nobody is better placed to take the pulse of global cuisine.
Forget clichés about airport food. Guest cheffing may be trendy, but Ikarus is the world’s only permanent pop-up haute cuisine restaurant. Even for today’s frequent flyer chefs…
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